{"id":3898,"date":"2023-06-29T16:22:51","date_gmt":"2023-06-29T20:22:51","guid":{"rendered":"https:\/\/rivahguide.com\/stage\/?p=3898"},"modified":"2024-04-22T20:57:46","modified_gmt":"2024-04-23T00:57:46","slug":"the-seafood-shack-habit-forming","status":"publish","type":"post","link":"https:\/\/rivahguide.com\/stage\/the-seafood-shack-habit-forming\/","title":{"rendered":"The Seafood Shack: habit-forming"},"content":{"rendered":"

\"\"
\n<\/em><\/strong><\/p>\n

Occasionally, a brick-n-mortar restaurant can trace its roots back to a diner on wheels. That\u2019s the case with The Seafood Shack in Mathews, where Amy Blanock Hudgins\u2019 and Robert Martin\u2019s mobile seafood market evolved into a food truck and then a popular eatery. The transformation took less than five years.<\/p>\n

\"\"
The fried oyster platter includes over a dozen flash fried oysters.<\/figcaption><\/figure>\n

The two started a business together in 2017\u2014a fresh market operating out of a small trailer Thursdays, Fridays and Saturdays on Main Street in Mathews. In 2020, they upgraded to a larger trailer which allowed them to serve both cooked and fresh market items. They set up in the parking lot of M&M Building Supply on Buckley Hall Road. But Martin had his eye on the building next door.<\/p>\n

\u201cHe dreamed of buying this building,\u201d said Hudgins.<\/p><\/blockquote>\n

The building, formerly a medical office-turned gift shop-turned coffeehouse, went up for sale in December 2021 and by Memorial Day 2022, Hudgins and Martin opened the doors to The Seafood Shack, Fresh Market & Kitchen.<\/p>\n

On one side of the full-service bar, which splits the building and greets customers as they walk in, is a fresh market offering fish, shellfish and to-go salads, including its popular crab and shrimp salad. That\u2019s also where small bands\u2014think acoustic soloists, duos and trios\u2014entertain on most Saturday nights in the summer.<\/p>\n

On the other side of the bar is the dining area, which will overflow onto the front porch and to a few tables in the market area when the restaurant is busy. That was the case a few weeks ago when my husband, Chris, and my mother-in-law, Mary, joined me for dinner at the Shack. It was a packed house and Edison & Friends was playing a mix of beach music and classic rock.<\/p>\n

\"\"
Edison & Friends performed on a busy Saturday night. Music is offered most Saturday nights during the summer.<\/figcaption><\/figure>\n

Our waitress, Kayla, was busy running in and outdoors, since the front porch was also packed.<\/p>\n

She was all smiles although my husband bounced all around the menu before landing on his selection, a fried oyster platter, which included a heaping helping of crispy fried oysters. So many, he got a doggie bag for himself.<\/p>\n

Of course that\u2019s after he devoured an order of fried calamari as an appetizer. I asked for Kayla\u2019s advice on selecting an appetizer and she suggested crab dip or Shack Shrimp, which were crispy wonton-wrapped jumbo shrimp. Dipped into a sweet chili sauce with just the right amount of \u201cbite\u201d to make it slightly spicy, it was a mouthful of goodness! They come eight or 16 to a serving and I\u2019d say I could definitely make a meal on an order and a side of soup or salad.<\/p>\n

The crab dip was also loaded with crab meat, creamy and served with fried pita bites for dipping. I ate about half and brought the remaining home. It was just as yummy reheated the next day.<\/p>\n

As for my entree, I wanted to try a variety of items and Kayla suggested the captain\u2019s platter, a customer favorite. It came fried or broiled with a choice of three items: crab cake, clam strips, beer battered cod or shrimp. I figured what the heck, go big or go home\u2026it was big and I took a lot of leftovers home.<\/p>\n

Mary chose the special, a soft crab platter, which she said included some of the meatiest, fattest soft crabs she\u2019d ever had. And that\u2019s saying something for a retired restaurant owner, who often served soft crabs.<\/p>\n

\"\"
The Shack Shrimp appetizer is wonton-wrapped shrimp with a sweet chili dipping sauce.<\/figcaption><\/figure>\n

Before our meal, we enjoyed a few of the Shack\u2019s specialty drinks. Mine was a coconut lime crush, a take on a traditional orange crush, with coconut rum, lime and sprite. Chris had the Mathews refresher, a blend of cucumber infused vodka, mint and sprite. He enjoyed it but I think it was more to my taste than his as I\u2019m a big fan of cucumber water.<\/p>\n

It wasn\u2019t my first visit to The Seafood Shack and on prior trips my dining partners and I have ordered the steamed shrimp, crab soup, crab and shrimp salad, ahi tuna (a favorite of Chris\u2019) and steamed clams, which was about 30 clams swimming in a rich butter sauce. The steamer menu, which includes clams, snow crab legs, oysters, blue crabs, steamed shrimp and lobster tail, vary with the season and availability.<\/p>\n

Although seafood is in the restaurant\u2019s name, the Shack also offers land lover items, including burgers, barbecue and Philly steak and chicken sandwiches. Among the specials the night we went were baby back ribs.<\/p>\n

As I said, it wasn\u2019t my first visit and definitely won\u2019t be my last. With its fresh products and hearty portions, The Seafood Shack is quickly becoming a Valdrighi family favorite.<\/p>\n

\n

The Seafood Shack<\/strong><\/span><\/h2>\n

10744 Buckley Hall Rd. <\/strong>
\nMathews, VA 23109 <\/strong>
\n804-725-6934<\/strong><\/p>\n

Open <\/span><\/h3>\n

Wednesdays and Thursdays<\/strong>
\nMarket: 10 a.m.-8 p.m.
\nRestaurant: 11 a.m.-8 p.m.<\/p>\n

Fridays and Saturdays<\/strong>
\nMarket: 10 a.m.-9 p.m.
\nRestaurant: 11 a.m.- 9 p.m.<\/p>\n

Sundays<\/strong>
\nMarket and restaurant: 10 a.m.-2 p.m.<\/p>\n

Staff Picks<\/span><\/h3>\n

Crab cakes
\nShrimp & crab salad
\nPoke bowls
\nAhi tuna<\/p>\n

Did you know?<\/span><\/h3>\n

The Seafood Shack building has been many things over the years including a gift shop and the Daily Grind Coffeehouse.<\/p>\n","protected":false},"excerpt":{"rendered":"

Occasionally, a brick-n-mortar restaurant can trace its roots back to a diner on wheels. That\u2019s the case with The Seafood Shack in Mathews, where Amy Blanock Hudgins\u2019 and Robert Martin\u2019s mobile seafood market evolved into a food truck and then a popular eatery. The transformation took less than five years. The two started a business […]<\/p>\n","protected":false},"author":17,"featured_media":3900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,39],"tags":[],"class_list":["post-3898","post","type-post","status-publish","format-standard","has-post-thumbnail","category-feature-articles","category-rivah_fare"],"yoast_head":"\nThe Seafood Shack: habit-forming - Rivah Visitor's Guide<\/title>\n<meta name=\"description\" content=\"The Seafood Shack, where Amy Blanock Hudgins\u2019 and Robert Martin\u2019s mobile seafood market evolved into a food truck and then a popular eatery.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rivahguide.com\/stage\/the-seafood-shack-habit-forming\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Seafood Shack: habit-forming - 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